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Spinach and Comté Loaf

Name: Spinach and Comté Loaf
Prep time: 23 min
Cook time: 50 min
Total time: 1 h 13 min
Yield: 1 loaf
Cuisine: French
Ingredients: 4 eggs; 150 g flour; 30 g butter; 10 g baking powder; 100 ml olive oil; salt; pepper; 2 shallots; 30 g butter; 100 g cooked spinach; 100 g Comté cheese; salt; pepper

For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.

119 K 3.8/5 (43 reviews)

1 hour 15 min. difficulté

Easy

3.90 €

1 loaf

13 Ingredients

Last modified on: April 17^th 2016

For 1 loaf, you will need:

1 4 eggs
2 150 g flour
3 30 g butter
4 10 g baking powder
5 100 ml olive oil
6 salt
7 pepper
8 2 shallots
9 30 g butter
10 100 g cooked spinach
11 100 g Comté cheese
12 salt
13 pepper
Total weight: 770 grams

Times for this recipe

Preparation: 25 min.

Cooking: 50 min.

All in all: 1 hour 15 min.

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Step by step recipe

Stage 1 - ⌛ 5 min.

Prepare the cake mixture

Put into a food-processor bowl: 4 eggs, 150 g flour, 30 g butter, 10 g baking powder, 100 ml olive oil, salt and pepper.

Stage 2 - ⌛ 4 min.

Mix on slow speed until the batter is smooth.

Set aside in the fridge.

Stage 3 - ⌛ 5 min.

Prepare the fillings

Peel and finely chop 2 shallots.

Stage 4 - ⌛ 2 min.

Melt 30 g butter in a large frying pan, then add the shallots, salt and pepper.

Cook for 1 minute without colouring.

Stage 5 - ⌛ 3 min.

Add 100 g cooked spinach and cook for a further 2 or 3 minutes to wilt and slightly "dry off" the spinach.

Stage 6 - ⌛ 5 min.

Dice 100 g Comté cheese quite small.

Stage 7 - ⌛ 2 min.

Make the loaf

Preheat the oven to 360°F (180°C).

Mix the spinach (when cold) and diced cheese into the batter.

Stage 8 - ⌛ 2 min.

Pour into a loaf tin or mould.

Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.

Stage 9 - ⌛ 45 min.

And bake for about 45 minutes.

Check if the loaf is cooked after 30-35 minutes.

Remarks

If you do not have any Comté, you can use another kind of cheese (Gruyère, Beaufort, etc.), or even opt for a quite different character by using goat's cheese.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	90 RDI=30 %	150 RDI=10 %	220 RDI=30 %	2,630 RDI=130 %	11,020 RDI: 130 %
Per 100 g	10 RDI=4 %	20 RDI=2 %	30 RDI=4 %	340 RDI=20 %	1,430 RDI: 20 %